That Cake Aka Brown Sugar Pudding Cake
Indulge in pure comfort with "That Cake Aka Brown Sugar Pudding Cake," the ultimate dessert for lovers of gooey, self-saucing treats. This decadent creation combines a fluffy, golden brown sugar cake with a rich caramel pudding layer that forms magically as it bakes. With simple pantry-friendly ingredients like light brown sugar, butter, and vanilla extract, it’s incredibly easy to prepare in just 15 minutes of prep time. The secret lies in gently pouring boiling water over the batter before baking, creating a luscious pudding base beneath the soft, crumbly cake top. Best enjoyed warm, this dessert is perfect when served with a scoop of vanilla ice cream or a dollop of whipped cream, making it an irresistible centerpiece for cozy gatherings or weeknight indulgence.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 4 tablespoons Unsalted butter (melted)
- 0.5 cups Packed light brown sugar
- 0.25 cups Granulated sugar
- 0.5 cups Milk (at room temperature)
- 1 teaspoons Vanilla extract
- 0.75 cups Packed light brown sugar (for topping)
- 0.25 cups Granulated sugar (for topping)
- 1.25 cups Boiling water
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, combine the melted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar. Mix well until smooth and creamy.
Add the milk and vanilla extract to the sugar mixture and stir to combine.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms. Be careful not to overmix.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
In a small bowl, combine the 3/4 cup brown sugar and 1/4 cup granulated sugar for the topping. Sprinkle this mixture evenly over the batter in the dish.
Gently pour the boiling water over the back of a large spoon onto the topping. Do not stir. The water will create the pudding layer as the cake bakes.
Carefully transfer the dish to the preheated oven and bake for 40 minutes or until the top is golden brown and set.
Remove the cake from the oven and let it cool for 5-10 minutes to allow the pudding layer to thicken.
Serve warm, scooping cake and pudding together into bowls. Pair with vanilla ice cream or whipped cream if desired.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 479.9 g | 175% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 384.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 288 mg | 22% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
